Mom’s Warm Potato Salad

Warm potato salad with Yukon Gold potatoes, celery, red onion, olives, parsley, and a simple rice vinegar vinaigrette

You can either cook the potatoes whole, and cut them after they are done (better retention of nutrients) or cook them already cut. My mother prefers to cook them already cut because they cook more evenly this way, and the cooking time is shorter.

  • Yield: Serves 4 to 6.

Ingredients

  • 2 lbs Yukon Gold potatoes (about 3 large), cut into uniform 1/2 to 1-inch pieces
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/3 cup chopped flavorful olives - green or Kalamata
  • 1/4 cup chopped fresh parsley
  • 1/4 cup seasoned rice vinegar
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper to taste

Method

1 Put potatoes into a saucepan, cover with an inch of cold water. Salt the water (about a teaspoon and a half for 2 quarts of water). Bring to a boil. Reduce heat to a simmer. Cover. Simmer for 10 minutes or until the potatoes are tender when pierced with a fork. Drain well.

2 Put potatoes in a large serving bowl with the celery, red onion, olives, and parsley. Add the rice vinegar and oil while the potatoes are still warm, so they absorb the dressing. Add salt and pepper to taste. Adjust vinegar and oil to taste.

Serve warm.

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Comments

  1. Karina

    Elise, this is my kind of potato salad. No mayo, still warm. Full of flavor. Lately I’ve been mixing potatoes in a salad much like this one- using gold and sweet potatoes for a tasty combo. Tell your Mom she has impeccable taste. ;)

  2. Lynn

    I made a potato salad with rice vinegar recently. It was a cold potato salad but we all loved it. I will have to try this one. It looks really good. Thanks!

  3. Darby "The Dessert Diva"

    This looks wonderful. I am not one for warm potato salad (at least warm cream based potato salad), But I just might have to try this one on. I do love a good potato salad, nevertheless. This is a unique one that I got from my sister years ago. Its mashed potato based, therefore I do not mind eating this warm. Yumm!!

    Cheese and Garlic Mashed Potato Salad

    5 medium russett potatoes
    1/2 cup sweet (or dill) relish
    1 tablespoon pickle juice
    1 clove garlic, minced
    1/4 cup bacon cooked, chopped
    1 cup cheddar cheese
    2 tablespoons sugar
    1 cup mayo
    2 Tbsp Thousand Island Dressing
    1 small red onion, chopped
    1/2 cup celery, chopped
    salt and pepper

    Peel, quarter and boil potatoes for mashed potatoes. When done drain well, mash.
    Add relish, chopped onion, celery, bacon, garlic, salt and pepper. In small bowl mix pickle juice and sugar, mix until sugar is dissolved, add Mayo and Thou dressing, and mix well. Pour into mashed potatoes, add cheese, mix throughly. If the potatoes seem dry add more Mayo, but a little goes along way. Serve warm or great as a chilled dish.

  4. Bob

    This does look good, I love potatoes and am always looking for new ways to use them. I’m going to try it out, but I think I might add some cashews. I love nuts in salads like this. :)

  5. Amanda

    … That video is so surreal and disturbing that I can hardly concentrate on your recipe! Yikes! Thanks for the cool link and the tasty potato recipe!

  6. Allyn

    I post today for two reasons:

    1. This recipe looks fantastic – while I love mayo-laden potato salad, I recently tried a warm potato dish made up of nothing but red potatoes, balsamic vinaigrette, green onions, garlic and walnuts, and I found out that less is really more. I look forward to trying this one out.

    2. That video… goodness, Elise, are you trying to warp your readers’ minds? Stupendous – I loved it! :D

    Isn’t that video the weirdest thing ever? It totally cracks me up to watch it. ~Elise

  7. Sonal

    Hi Elise,
    That’s a nice and healthy potato salad without the mayo..do the potatoes need to be peeled before being chopped and boiled?

    If you are using Yukon Golds the peels are pretty thin, no need to peel them unless you want to. ~Elise

  8. Jessica

    This is exactly like my grandma’s warm potato salad, except we use white wine vinegar instead of rice vinegar. I’ll have to try it your way, looks delicious!

  9. Deb Coyle

    Hi Elise! I grew some Yukon Golds this year and found them to be somewhat problematic in potato salads. The peels tend to curl back and fall off and the potatoes don’t hold their shape. Is it because they are “fresh” potatoes vs something I might get at the grocery store? The recipe sounds great and I would LOVE to try it with my home grown. Thanks.

  10. Zesty Cook

    Hey Elise, great to see yet again a fabulous post. New to the blog world I look towards you as a great role model and someone to admire.

    I am a huge sucker for potatoes and potato salad (living on PEI Canada ) as is most of my family. I shocked them on the weekend with this number and lets just say the bowl could not be big enough. There was nothing left and everyone really enjoyed it.

    Thanks again and keep up the great work.

    Zesty

    So glad you and your family enjoyed it! ~Elise

  11. Teresa

    It’s obvious from that video that the Ross Sisters probably never ate potato salad!

    But seriously, this looks wonderful and reminds us of the lovely potato salad our local German Retaurant makes. . .

  12. arthistorybabe

    I made this – it was very good, a real keeper. This is even good cold. I threw in some capers for grins because they were there. Thanks!!!

  13. sukogirl

    Thank you, Elise! My husband and I both enjoyed this recipe. I didn’t have any olives so I used capers instead.

  14. arthistorybabe

    This is great – FYI – makes a ton if you are only cooking for two. Worth sharing with neightbors. Favorite pot salad besides mother-in-laws traditionsl with mayo. Thank you!

  15. Cindy

    I made this the other day, but eyeballed it for portions for 2. I didn’t have any rice vinegar, but I had some Mirin rice wine and regular distilled white vinegar, so I used those combined (more vinegar than the wine), and it came out great.

    It’s so good when it’s warm, but the leftovers are delicious straight out of the refrigerator, too!